Black Beans In Spicy Tamarind Sauce
Serving Size : 1
Ingredients for prepare Black Beans In Spicy Tamarind Sauce
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | cups | Mexican black beans |
| 2 | milliliters | tamarind pulp - (see note) |
| 1/3 | cup | peanut oil |
| 2 | | onions - chopped |
| 2 | tablespoons | grated fresh ginger |
| 2 | tablespoons | minced garlic |
| 1 | teaspoon | powdered hot red chile - peppers |
| 1 | teaspoon | freshly ground cumin |
| 1/2 | teaspoon | turmeric |
| 1 | large | ripe tomato - finely chopped |
| 2 | teaspoons | ground roasted cumin seeds |
| 1 | teaspoon | garam masala |
salt to taste
black beans in spicy tamarind sauce |
| 1 | cup | chopped cilantro leaves |
recipe Black Beans In Spicy Tamarind Sauce
Pick over and wash the beans. Soak
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them overnight in cold water to cover. Soak the tamarind pulp in 2 cups hot water in a
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nonmetallic bowl for at least 1 hour. Squeeze the pulp with fingers to extract as much juice as possible.
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Strain, pressing the pulp. Discard the residue and reserve the strained juice and pulp. Heat the oil in a heavy,
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shallow pan. Add the onions and cook, stirring frequently, until they turn almost reddish brown, 10
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to 12 minutes. Add the ginger and garlic and cook for 5 minutes
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longer, stirring constantly and scraping the bottom of the pan. Add the chile pepper, cumin and
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turmeric, and cook for 10 or 15 seconds. Stir in the tomatoes
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and let them cook until they form a sauce and fat separates out.
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Drain the beans and add to the pan along with 2 cups water. Cover and simmer until the
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beans are almost done. Check the water level from time to time, and if the beans look
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dry, add small amounts of hot water. When the beans have finished
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cooking, there should be plenty of sauce. Stir in the tamarind, cover and simmer
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until the beans are very tender. Stir in the roasted cumin seeds, garam masala, salt and 1/2 cup of
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the cilantro leaves. Cover the pan and let rest for at least 10 minutes. Reheat and serve garnished
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with remaining cilantro leaves. NOTE: Tamarind is available in cake form at
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Indian markets. Adapted from Julie Sahni's "Classic Indian Cooking." From San Francisco Chronicle, 12/7/88.
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